We cut deep crosshatches into a pork shoulder and seasoned it liberally with salt. We let it sit uncovered in the refrigerator for 2 days, allowing the salt to penetrate the meat. We cooked the shoulder on a bed of mirepoix with a bit of chicken broth in a covered pot for 6 hours at 250°F. The fat became meltingly tender, and the meat softened into an almost spoon-cutting texture. The meat is now a blank canvas to be dressed in a variety of forms: from yuzu kosho to tomatoes with onions sweated in butter. By cooking the shoulder on its own, we can now explore many paths.
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